Let’s be real. Real time with Aunt Jen (it could be a weekly talk radio call-in show). I love Thanksgiving. Everyone I know loves Thanksgiving, no denying that. Everyone makes a big deal out of how thankful they are for everything they have and their family and friends and yada yada yada. I get that, and I’m really thankful too… but people REALLLLLLLY love Thanksgiving because of the awesome eats. If we didn’t have such great traditional foods associated with Thanksgiving then it wouldn’t be nearly as significant a date on the calendar.

When you think about Thanksgiving what immediately comes to mind is lots and lots of delicious turkey, dressing (stuffing for you non-southerners), cranberry sauce (it’s not Thanksgiving without it) and awesome sides dishes. This week on Saved by the Kale we’re going to go full-Thanksgiving with a different dish daily. First up is this totally decadent and delicious version of macaroni and cheese that Jim cooked up over the weekend at our little pre-Thanksgiving dinner.

This is definitely cheese-overload, so it’s perfect for a splurge-occasion like Thanksgiving. It’s got 3 kinds of cheese, including a smoked gouda that adds a terrific smokiness. We also learned a little trick from Roy’s Hawaiian Fusion and added a little basil to the crust on top to put it over the top.

Decadent Mac & Cheese

2014-11-16 23:19:21

Serves 4

Cheesy and decadent. Smokey and sharp and salty. Everything you could possibly want in mac and cheese. Quite literally the best side dish ever conceived.

While pasta is cooking start making the sauce. Over med-high heat, in a large pan melt butter and add cream. Add cheese and whisk constantly until incorporated and smooth. Check for seasoning and adjust as needed.

Add pasta to sauce and stir to combine. Transfer to a baking dish if needed.

Top with grated parmesan and basil. Bake for 10 minutes or until golden brown on top.

Notes

Any type of short pasta will work here. We opted for rigatoni.

You can use any cheese that you want.

By Saved by the Kale

Saved by the Kale http://savedbythekale.com/

What are your favorite Thanksgiving dishes? What do you immediately think of when someone mentions Thanksgiving?

Happy Fall everyone! Fall is my favorite season, even if it is far too short. In south Georgia it seems like we get about 2 weeks a year where the temp is below 90 and above 60. I think we’re finally starting to get there now!

On the home front I’ve been trying to do a better job of planning out our meals each week so that we’re not left getting takeout at the last minute because we don’t have anything to cook. We try to eat healthy meals for dinner as much as possible, and being forced into takeout because of a lack of planning is disappointing to me. Planning main dishes isn’t all that hard… it’s often the side dishes that give us trouble. That’s where this recipe of roasted potatoes comes from.

We’ve been roasting potatoes in the oven quite a bit lately. They’re super easy, don’t require an extensive list of ingredients, and can be pulled off last minute. Handy-dandy for when you don’t have a well-planned meal.

We, of course, like white potatoes. They’re the tastiest, no question about it. But they’re not the healthiest. We usually roast purple potatoes (when we can find them), but we’ve also been using potato medleys lately. The pictures from this recipe were from a medley that had about 4 different potato varieties, but don’t ask me what they were. I know there were some purple potatoes in there, and some sort of yellow potatoes. They tasted great… that’s what I remember most.

Combine all ingredients (except 1 Tbsp oil) in a mixing bowl. Stir thoroughly to mix seasoning. Add more seasoning if you have more potatoes. You can also add more oil if things are looking a little dry.

Use an oven-safe plan or baking dish for the potatoes. Add remaining 1 Tbsp of oil to the bottom of the pan and then add the potatoes.

Cook uncovered for 30-35 minutes until potatoes are fork-tender.

Notes

You can use any potato variety you like, except for sweet potatoes. Sweet potatoes would require a different cooking time.

You can also vary the seasonings. You can use BBQ rub spice instead of salt, pepper, and paprika. Rosemary and parsley also work well.

Here comes another barbecue recipe! I know we’ve been posting lots of these lately, but we’ve been in a bbq mood. There’s something about fall and the slightly cooler weather that makes us want to barbecue.

There are several standard side dishes that go with barbecue; cole slaw, baked beans, fries, etc. In Georgia we have something called Brunswick Stew. It’s basically bbq soup, which is just as awesome as you would think. It has lots of veggies and lots of ‘cue, and is an outstanding as a side dish. It’s also great on its own with a bottle of hot sauce and some saltine crackers.

Brunswick stew (according to local historians) originated on the islands near Brunswick, GA, about 45 minutes away from us. Traditionally it has corn, lima beans or butter beans, tomato, and whatever kind of meat you have on hand. Most bbq joints use some of their pork or brisket. We use whatever kind of bbq left overs we have… this time it was pulled pork and chicken. Deee-lish!

Brunswick Stew

2014-10-06 17:08:59

Serves 8

A Georgia favorite! Brunswick stew is a corn, lima bean, and tomato soup with loads of pulled pork.

Nearly 10 years ago we visited Charleston, SC for the first time. We love Charleston and have been back many times since, but on that first trip we discovered a local dish called Red Rice at Hyman’s Seafood. Neither of us had ever heard of red rice, so we asked the waiter about it. They said that it was a tomato-y rice and sausage dish that had a bit of heat. That sounded good to us, so we ordered it and were absolutely floored. We’ve been hooked ever since.

Charleston Red Rice is South Carolina low country dish similar to the sausage and rice that I grew up with as a kid, except much better. Sausage, onions, and bell pepper is a good base for any dish, but it’s fabulous with rice. We typically make a batch of red rice as a main dish, but it’s an amazing side dish as well. It’s warm and spicy and would be great for those chilly evenings coming over the next few months.

Charleston Red Rice

2014-09-24 17:16:55

Serves 6

A local speciality in Charleston, SC. Charleston Red Rice is a sausage and rice dish with tomatoes, onions, and bell pepper.

This rice will be sticky when cooked, so don't expect fluffy. Also, it's common for some of the tomato to stick to the bottom of the pot and get very brown. This is normal, so as long as it's not burned you'll be OK.

By Jim lastinger

Saved by the Kale http://savedbythekale.com/

Red rice is one of the best local specialty dishes that I’ve found. It’s simple and delicious. What are some of your favorites?